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Blueberry Loaf Cake
SUBMITTED BY:
Nancy Anderson
"MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania"
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
FOOTNOTE
Editor's Note: Individual slices can be wrapped and frozen, then thawed for a quick dessert.
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REVIEWS
Reviewed on Jul. 16, 2008 by hokietree
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hokietree
Jul. 16, 2008
Almost like a blueberry pound cake and very easy to make! Will make it again! Did use 1 1/2 cup of fresh blueberries and tossed them with a little bit of flour as suggested in other blueberry loaf/muffin recipes. I doubled up on the vanilla extract but will use lemon extract along with vanilla extract the next time I make it. This is great for a midnight snack.
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11 users found this review helpful
Almost like a blueberry pound cake and very easy to make! Will make it again! Did use 1 1/2...
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Reviewed on Jun. 24, 2007 by TWOWAZ2FAL
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TWOWAZ2FAL
Jun. 24, 2007
This turned out well. It is kind of pound cake like. I think next time I would top it with a powdwered sugar glaze, it seems like it needs a little something. It is good though. It was very easy.
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9 users found this review helpful
This turned out well. It is kind of pound cake like. I think next time I would top it with a...
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Reviewed on Feb. 3, 2009 by merspivey
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merspivey
Feb. 3, 2009
This is a great simple recipe. The loaf is very cake like. The best thing about it is that is not overly sweet. I did not use the topping for this recipe. Kudos to the chef; I would definitely make this again.
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3 users found this review helpful
This is a great simple recipe. The loaf is very cake like. The best thing about it is that...
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Reviewed on Mar. 16, 2009 by Sam
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Sam
Mar. 16, 2009
I have made this every day for the past three days - it's wonderful! I agree with another reviewer: it takes more than 50 - 55 mins to cook (but mine did not take as long as 80 mins!) I love how simple it is to make and how tasty it is.
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2 users found this review helpful
I have made this every day for the past three days - it's wonderful! I agree with another...
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Reviewed on Feb. 2, 2009 by
Manny
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Manny
Feb. 2, 2009
I've made this cake twice now. Once exactly according to the recipe, and once substituting cranberries with a little extra sugar. The first time I baked for 55 minutes and the cake was extremely undercooked in the center. The second time I baked it for almost 80 minutes, and it sill came out slightly undercooked. I'm at sea level, so that's not the problem. I think the recipe just needs to go into a flatter cake pan instead of a loaf. All that aside, it tastes very good, even the raw parts.
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2 users found this review helpful
I've made this cake twice now. Once exactly according to the recipe, and once substituting...
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Reviewed on Jul. 8, 2009 by
NST62
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NST62
Jul. 8, 2009
Oh My God! I just had my first piece of this and it is SO delicious and moist! I used fresh blueberries and did not change one thing. It is by far one of the best blueberry loaf/cakes I have made and I do a lot of baking! Thanks Nancy!
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1 user found this review helpful
Oh My God! I just had my first piece of this and it is SO delicious and moist! I used fresh...
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Reviewed on Jul. 8, 2009 by
carrie_cooks
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carrie_cooks
Jul. 8, 2009
This is a delicious, moist cake that is like a blueberry pound cake but not as dense. I made the recipe as is and wouldn't change a thing, although I agree with the reviewer who said a glaze would go well on top of this. Maybe a lemon glaze?
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0 users found this review helpful
This is a delicious, moist cake that is like a blueberry pound cake but not as dense. I made...
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Reviewed on Jun. 25, 2009 by
Cookin' Mama
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Cookin' Mama
Jun. 25, 2009
This turned out wonderfully, I used fresh blueberries! I sprinkled sugar on the inside of the pan and on top of the batter before baking and I also added 1 tsp. of lemon extract- lemon & blueberry together is the best. I will definately make it again.
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0 users found this review helpful
This turned out wonderfully, I used fresh blueberries! I sprinkled sugar on the inside of the...
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